Cooking from the Pantry: Sweet Potato Curry Hash (Paleo Option)

I love grocery shopping.  Too much.  I was recently putting together a personal budget and did some investigation into how much I spent on groceries in the last year.  I was floored.  It's clear that I need to learn to do more with less.  In the spirit of that resolution, I'm practicing the art of cooking with what I have.  Yes, I still put together fun menus that will require a hefty trip to the grocery store.  But I try to also keep in mind that I can put together a perfectly good dinner without buying anything at all.  That's where this curry hash came from.

I'm blessed with a pretty well-stocked pantry: There was a lonely sweet potato asking to be eaten up, a can of coconut milk from when I stocked up a few months ago, spices, and some frozen (mildly freezer-burned) edamame that I didn't even remember existed.  Armed with those ingredients and a couple frozen salmon patties from out last Costco trip, I was ready to make a quick and thrifty meal.  Perfect to be enjoyed with a glass of cheap rose on the back porch.  

Sweet Potato Curry Hash
serves 2-3

1 large sweet potato, peeled
1 Tbsp coconut oil
2 cloves garlic, minced
1 Tbsp ginger, finely grated
1/2 cup frozen edamame beans, defrosted (omit for paleo)
1/2 cup coconut cream (coconut milk would probably also work)
1 heaping Tbsp of your favorite curry powder
salt, to taste

For the sweet potato, boil a pot of salted water.  Chop the sweet potato into short matchsticks (the thinner they are, the quicker they'll cook).  When the water is boiling, drop in the sweet potato and continue to boil for 3-4 minutes.  Drain.  

While the sweet potato is cooking, heat coconut oil in a saucepan over medium heat.  Add garlic and sauté for a minute until fragrant.  Add ginger and sauté for another minute.  Add edamame if using, coconut cream, curry, and salt.  

Add drained sweet potato to coconut milk mixture and stir gently until everything is combined and heated through.  Serve immediately.